Salmon Rice Bowl

Online recipe · as published / commonly shared

Yields: 1 · Cook 10 min · Total 15 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A lunch bowl of leftover salmon and rice, warmed in the microwave.

In a microwave safe bowl, add:

3 to 4 oz. cooked salmon, chilled

With a fork, flake it until it resembles canned fish. Top the salmon with:

1 1/2 cups leftover rice

Sprinkle the rice with about 1 tablespoon of water:

1 Tbsp. water

Cover the bowl with parchment or plastic wrap. Microwave until the rice is fluffy and everything is warmed through, about 2 minutes.

Remove the bowl from the microwave, and discard the parchment/plastic wrap. Add:

1 Tbsp. soy sauce

2 tsp. Kewpie mayonnaise

2 tsp. Sriracha

Toss until fully combined.

Top the bowl with:

1/2 avocado, sliced

1/4 cup kimchi

Scallions, thinly sliced for garnish

Toasted sesame seeds, for garnish

Serve with:

Seaweed snacks, for serving

Citations

Cookbook ancestor

Reference: Japanese Cooking: A Simple Art by Shizuo Tsuji (1980). Publisher: Kodansha International, 2012 edition, hardcover, ISBN 978-1568363882.

We put this together for personal use. See the citations. This is not a cookbook reprint.